ANTI-ENZYME IMMUNITY 177 



control of H^ ion concentration in these studies may have resulted 

 in decreased enzyme activity, which fact was considered by him as 

 responsible for an anti-enzyme effect. In the subsequent discussions 

 of the experimental data published by various investigators, this ques- 

 tion will be carefully analyzed and it will be shown that Bayliss' 

 own data do not contradict but confirm the anti-enzyme effect as an 

 immune reaction. 



Third: "I have already pointed out that many of the 'anti' effects 

 shown by serum can be accounted for by change of reaction, but this 

 fact does not seem capable of explaining the increase of such effects 

 stated to be produced by injection of enzymes. It is to be remembered, 

 however, that when the normal blood already shows such properties, 

 it is practically impossible to be certain that an increase following an 

 injection is not due to a spontaneous change. Natural variations are, 

 in fact, very considerable." 



The implications of the above objection of Bayliss are vague. Since 

 no specific experimental facts are mentioned in conjunction with the 

 statement of this objection we refrain from analyzing it; we believe, 

 however, that the experimental data to be discussed at length will 

 show that the properties of anti-enzymes cannot be accounted for by 

 ascribing them to non-immunological natural variations. 



Fourth: "A further fact to be kept in mind is that substances capa- 

 ble of taking up enzymes by adsorption produce a diminution of their 

 action merely by reducing their concentration." The examples he 

 cited were: the adsorption of trypsin on charcoal; saponin prevents 

 the adsorption and anti-action in a similar way to that in which it pre- 

 vents the inactivation of rennet by shaking; the anti-tryptic action of 

 serum has been shown to be associated with the albumin fraction of 

 the proteins, not with the globulin fraction, as is usual with true anti- 

 bodies. The probable interpretation of this fact, according to Bayliss, 

 is "that the effect is due to an adsorption of the enzymes, this dimin- 

 ishing the effective concentration." He mentioned also the fact that 

 when raw serum or egg-albumin is acted on by trypsin, it is found 

 that no effect appears to be produced for some hours, and that gradu- 

 ally the enzyme begins to act and regains its power. This phenomenon 

 is explained by him as follows: 'The raw protein, for some reason 

 not as yet clear, is difficult of attack, but adsorbs the enzyme. As it is 

 slowly attacked and converted into products which have no ad- 



